Tomatoes, fresh garlic, cheese, French bread, oh my! Thomas and I spent a very relaxing New Year's Eve by staying in and cooking dinner. Well, we did test drive a new Jeep Rubicon during the day and stopped for coffee at Starbucks afterwards! Thomas got a hot chocolate with Carmel drizzle and I ordered my white chocolate mocha with an extra pump of white chocolate! YUMMMMM! We cooked king crab legs, pasta with butter and onions, Brussel sprouts and I made this quick and easy Bruschetta as an appetizer. The ingredients were fresh, colorful and tasty. The recipe is so easy and it only took 30 minutes to prepare and cook total. It took me 10 minutes to cut up the ingredients and prepare the sandwiches and approximately 15 - 20 minutes to bake at 350 degrees.
Loaf of French bread cut into medallions from the Kroger bakery (I cut 12 slices for this dish)
1 cup Cherry tomatoes diced into small squares
1/2 bulb of fresh garlic minced
1/4 teaspoon garlic salt
1 pinch of pepper
1/2 teaspoon of dried basil
1/2 teaspoon of Parsley (dried)
Mozzarella cheese (shredded)
Provolone cheese squares from the Kroger deli cut into pieces
I basted the bread with garlic butter ( 1/2 stick Land O' Lakes salted butter and 1/2 teaspoon garlic powder) and then added the tomato mixture and mozzarella cheese. I baked at 350 degrees until I could see the edges of the bread turning brown and then added the Provolone.
Note: I normally cook the last few minutes on broil to get the cheese crispier. The Provolone in these pictures looks more like plastic than cheese but trust me, these sandwiches turned out really good. I cut 12 slices of bread thinking that would be to much but we ended up eating all of it and didn't have much room for our meal. A glass of Moscato and these sandwiches was all we really needed!
Speaking of Moscato. I made us a Moscato punch (totally made up on a whim) using 1 cup orange juice, 1 cup Ginger Ale, and 1/2 bottle of Moscato. Yummmmmmmmm!
With this recipe, you can add as much or as little ingredients as you like. I also like using fresh parsley but used what I had leftover from Christmas which was the dried parsley.